Coconut Jelly

Coconut Jelly

Course: Desserts
Cuisine: Caribbean
Author: Felix (Simply Trini Cooking)


  • 3 cups coconut milk
  • 1 cup cold milk
  • 1/2 cup sugar
  • 4 tbsp. gelatin
  • 1/3 cup grated coconut or desiccated coconut


  • Fresh coconut is best for this recipe.
  • You will need at least 2 coconuts. Crack and remove the shell of the coconuts then grate 1/3 cup and set aside.
  • Note: Cut out the brown part of the coconut before grating.
  • Cut the rest into smaller pieces (about 2″ in length) and blend in water.
  • Add enough water to make the 3 cups of coconut milk.
  • Note: We did not say to use 3 cups of water or else your coconut milk will be too diluted.
  • Squeeze out the coconut milk through a strainer or sieve.
  • Pour the coconut milk into a deep pot.
  • Mix the sugar and gelatin.
  • Add to coconut milk.
  • Bring to a boil stirring constantly then simmer.
  • Note: Stir until all the gelatin clumps disappear and gets translucent in the coconut milk.
  • Remove and add the cold milk and grated coconut.
  • Stir.
  • Pour into a glass dish and place in a refrigerator to set.
  • When the coconut jelly is set, mark the jelly into blocks using a knife. Serve cold


Click here for step by step recipe with pictures.
Recipe © Simply Trini Cooking. All rights reserved

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